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Beef tongue is so passé. You can find lengua at practically any Valley taquería or the handful of Jewish-style delis dotting town, but leave it to José Andrés to focus on a virtual unknown player—the duck tongue. The just-sinewy-enough cartilage is combined with sweet lychee for the ultimate Mexican/Chinese amalgam. Seriously, who even knew ducks had tongues? Cosmopolitan, 698-7900. Mon-Thu, 11:30 a.m.-11:30 p.m.; Fri-Sun, 10 a.m.-11:30 p.m.